Blueberry Protein Muffins & Banana Cream Pie (V/GF)

I've got two yummy recipes to share with you today! If you're in need of a healthy snack idea, I've got you covered with my Blueberry Protein Muffins that are vegan, gluten free, and nut free making them a perfect option for your kids to take to school and for you to enjoy for breakfast, a mid day snack, or even dessert.

I love these muffins warmed up and spread with runny almond butter or melted coconut butter. Talk about a TREAT that is also super healthy!!

Also on the roster today is my new recipe for Banana Cream Pie that is:

  • No Bake
  • Vegan
  • Gluten Free

I created this recipe for Reducetarian Foundation which is dedicated to helping people eat more plant based foods and reduce their animal product consumption. See my RECIPE HERE.

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Blueberry Protein Muffins

Makes 8-10 muffins 
These muffins make a fantastic snack any time of the day. They’re perfectly moist, have just the right amount of sweetness, and hold together really well considering they’re gluten free, vegan, and nut-free. You can substitute chocolate chips for the blueberries making them more cake-like. Oh and they freeze well too!
Make sure to use unsweetened protein powder. If you really want to make them with sweetened protein powder be sure to omit HALF the coconut sugar and sub an extra 2 tablespoons oat flour because most protein powders are super sweet. 
Course Breakfast, Snack

Ingredients
  

  • 1 1/3 cup oat flour
  • 1/3 cup unsweetened protein powder
  • 1/2 cup coconut sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking powder
  • 1/4 tsp pink salt
  • 1 cup blueberries, fresh or frozen heaping
  • 1 cup mashed ripe banana OR thick applesauce
  • 1/3 cup warm water
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla OR zest of 1 lemon

Instructions
 

  • Preheat an oven to 350 F. Whisk the dry ingredients together in a bowl. Add the blueberries and gently stir them in making sure they’re coated in the flour. Whisk the banana, water, oil, and vanilla together in a separate bowl. Add this liquid to the dry mixture. Stir until everything is evenly combined. Spoon the batter into 8-10 muffin cups and bake for 17-20 minutes, until an inserted toothpick comes out clean and the muffin tops are golden brown. Store them in a container at room temperature for up to 4 days. 
    Tip: Use a large ice cream scoop to perfectly portion the muffin batter.
Keyword berry, blueberry, blueberry muffin, muffin, protein snack

I hope you enjoy!

Connect with me on Instagram @sweetlyraw

xoxo

Heather

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